Baghlaw-e-Khanagi
Place flour in a bowl, and create a hole in the middle of the flour. Whisk eggs, and then pour whisked eggs into the well. Add milk, and combine. Then, stir in the ground walnuts, baking powder and…
- Prep
- 18 min
- Cook
- 50 min
- Total
- 1 hr 8 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Place flour in a bowl, and
Place flour in a bowl, and create a hole in the middle of the flour. Whisk eggs, and then pour whisked eggs into the well.
Add milk, and combine
Add milk, and combine. Then, stir in the ground walnuts, baking powder and cardamom, and add to the mixture. Fold ingredients into the mixture until it forms an elastic dough consistency.
Take dough and with a rolling
Take dough and with a rolling pin, roll out into a thin rectangle on a clean surface. Then, from the longest side of the rectangle, fold the dough into 3cm-wide lines, until the dough is fully rolled in a long line. Cut folded dough horizontally into 3cm pieces
Heat a deep pan of the
Heat a deep pan of the vegetable oil, and wait till it reaches frying temperature. Whilst you are waiting. Fill a deep pan with 1 litre of water, and bring to the boil. Then, pour in the sugar, and stir gently until it becomes thick and syrup-like. Turn down the heat and leave to simmer.
Carefully lower each piece of dough
Carefully lower each piece of dough into the frying oil. Fry until golden brown.
When golden brown, take the Baghlaw
When golden brown, take the Baghlaw pieces out of the oil, and place them into the sugar syrup to coat.
Remove from the syrup and whilst
Remove from the syrup and whilst still warm, sprinkle with ground walnuts, so they stick to the Baghlaw.
Leave to cool
Leave to cool. Then, enjoy with your friends and family!
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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